Also leftovers are great reheated for lunch the next day!
It's very practical because it can be served both warm or cold - and you can add other things of your choice to have a slightly different flavour! Very versatile.
500g small potatoes
1/2 cup green beans
1/2 red capsicum
1/2 tin red kidney beans
2 tablespoons vegan mayonnaise
1 teaspoon lemon juice
parsley, to serve
Put potatoes in a saucepan of water. Bring to the boil and cook for 12 mins or until the potatoes are just tender but not too soft.
Remove potatoes from water, but do not tip water out.
Trim ends off green beans and place into the potato water for approx 3 mins, until just tender.
Slice capsicum into long thin strips.
In a small jar, mix mayonnaise, lemon juice & parsley.
Place all ingredients into a bowl and mix.
I love the way the potato will slightly fall apart & put its lovely soft flavour onto the other ingredients! If you don't like this, then don't cook the potatoes for quite as long and add them last.